St. Dominic with Four Musical Angels, from
a Gradual from San Marco E Cenacoli
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Angelico, Fra
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La Belle Cuisine - More Appetizer Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

Christmas Indulgences

"We should look for someone to eat and drink with before
looking for something to eat and drink, for dining alone is
leading the life of a lion or wolf."
~ Epicurus

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Guardian Angel
Art Print
Amrhein, Elvira
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Musician Angel
Rosso Fiorentino
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The Major’s Bodacious Baked Brie

Nothing to it, says The Major.  

1 small wheel Brie
2 tablespoons olive oil
1 tablespoon butter
3 cloves garlic, pressed
1 package (3 1/2 ounces) sliced or slivered almonds

 Preheat oven to 375 degrees F.
 Place Brie on ovenproof dish. In a small saucepan, heat olive oil,
butter and garlic. Pour over the cheese. Top with almonds. Bake
about 15 minutes. Serve with crackers or a fresh French baguette.
Deliciously decadent!

Escargots d’Alsace Bourguignonne
Adapted from the Gourmet Archives

1/2 cup (1 stick) butter
1 teaspoon chopped shallots
1 teaspoon chopped parsley
1 1/2 teaspoons minced garlic
Juice of 1 lemon
Dash Worcestershire
Dash Tabasco
[Salt and pepper to taste]
[We add 1 tablespoon Pernod]
A 7-ounce tin escargots, drained and rinsed
Dry white wine
Snail shells for serving

In a bowl cream together the butter, shallots, parsley, garlic, lemon
juice, Worcestershire and Tabasco, salt, pepper, and Pernod if using.
[You may process this mixture briefly in a food processor if you
wish.] Simmer the drained escargots in a little wine for a few minutes
[long enough for them to absorb the wine]. Drain them.
Place some of the creamed mixture in each snail shell [using half of the creamed mixture], place escargots on top [one per shell], then top with remaining creamed mixture. Place the shells in an oven-proof serving
pan and bake them at 450 degrees F. until the butter begins to sizzle.
Just before serving, sprinkle each escargot with a little dry white wine.
Serves 4.

Salmon Rillettes
Gourmet May 1994

3 cups water
1 pound skinless fresh salmon fillet
1 pound smoked salmon, chopped fine
1/2 cup (1 stick) unsalted butter, softened
3 shallots, minced
1/3 cup chopped fresh parsley leaves
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
2 teaspoons drained capers
2 teaspoons Cognac or other brandy
2 teaspoons freshly grated lemon zest
Whole-wheat French or Italian bread, sliced as an accompaniment

In a skillet bring water to a boil and add fresh salmon. Reduce heat
and poach salmon at a bare simmer, turning once, about 4 minutes,
or until just cooked through. Transfer salmon to a bowl and cool.
Flake fresh salmon and add smoked salmon, butter, shallots, parsley,
lemon juice, mustard, capers, Cognac or other brandy, zest, and salt
and pepper to taste. Stir mixture until combined well and pack into a
1-quart terrine or bowl. Rillettes may be made 4 hours ahead and
kept chilled, covered.
Serve salmon rillettes, chilled slightly, with bread. Makes about 4 cups.

Featured Archive Recipes:
Holiday Appetizers - Quick, Easy, Elegant
Holiday Appetizers, Simple
Baked Crab, Brie, and Artichoke Dip
Camembert Three Ways
Smoked Sockeye Salmon Cheesecake
 

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